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Tuesday, January 1, 2013

Spicy Asian Chicken Noodle Soup

Santa brought me a cold for Christmas.

And, despite it being incredibly unappreciated and disgusting, it gave me the chance to slow down after the holidays and tinker around to create my new favourite soup - an awesome spicy one since the man was away and I needed to kick this cold's butt.

This recipes starts completely from scratch, including the broth, but if you have some broth already on hand, feel free to use that instead and start at Part 2. I happened to have some leftover cajun spiced chicken breasts in the fridge, so I used those to help kick up the flavour. Any cooked chicken will do, however, and you can always cook it in the stock step to save time.

This one would make a great freezer meal to have on hand for next time you're feel under the weather.

Directions:
Part 1: Make the stock
In a very large saucepan or Dutch oven, combine the chicken carcass, onion, garlic, carrots, celery, bay leaf, and peppercorns. Fill the pot with water, to about 5cm below capacity. Bring the pot to a boil and simmer for 2-4 hours. Allow to cool, then strain and set aside. It's really that easy, folks.

Part 2: Make the soup
In the same very large saucepan or Dutch oven, combine 6-7 cups of the stock with the carrots and chicken. Bring to a boil and let simmer. Add the soy sauce, Sriracha, ginger, and salt and pepper. Simmer for 15-30 minutes, until the carrots are tender when poked with a fork, and the flavours are blended nicely. Add the noodles and boil according to package directions.